Over medium-high heat, place pepper directly onto the burner of a gas stove and allow to blister and blacken, turning to cook evenly, about 7-10 minutes* (the cook time will depend on the size of your burner and size of the pepper)
Remove from heat and place in a plastic bag and allow to sweat, about 10 minutes (or place in a bowl and cover with a clean kitchen towel or plastic wrap)
Remove pepper from bag and peel off blackened skin (some black spots are ok)
If you are planning to stuff these, slice open one side of the pepper and remove the seeds, leaving the stem intact. If you are not planning on stuffing the pepper, the top can be cut off, seeds removed and the pepper sliced into strips for storage.
For Oven-Broiled Method:
Pre-heat oven to a high-broil
Rub pepper all over with oil
Place the pepper on a sheet pan and broil for ~20 minutes, checking every 5-6 minutes and turning periodically so that the pepper blisters and blackens evenly
Remove from oven and place in plastic bag and allow to sweat for about 10 minutes (or place in a bowl and cover with a clean kitchen towel or plastic wrap)
If you are planning to stuff these, slice open one side of the pepper and remove the seeds, leaving the stem intact. If you are not planning on stuffing the pepper, the top can be cut off, seeds removed and the pepper sliced into strips for storage.
Notes
This recipe was written for a quantity of 1 pepper for simplicity, but is easily scalable for any amount of peppers that you want to roast.